Right now i'm preparing the next harvest, so i had choose my yeast,
nutrients, enzymes, but can't decide if i'm gonna made the malo
fermentation or not. I use California grapes wich are low in acid and
high in pH. I have two options :

1) Adding mainly tartaric acid ( and some malic ) to lower the pH and
add a malo-lactic bacteria and made the MLF

2) Adding just a little tartaric acid to be in a good workable range
and adding Lysosyme to inhibited the start of the MLF soon after the
fermentation

What do you think i should do ? And why ?

Thanks to help me decide,

Séb
A.V.A.Q.